Spontaneous lactic acid bacteria (LAB) fermentation or lactofermentation of cereal grains (LFC) are performed under an acidic condition and a moisture content not <60% (Castellone et al., 2021;Yasar et al., 2016;Yasar & Gok, 2014) to obtain functional food or feed products with improved technological, nutritional and functional properties. Additionally, LFC products are composed of probiotic bacteria, organic acids, prebiotics, and enzymes (Gok, 2021;Peraza & Perron, 2022), and have significant health benefits in both animals and humans (Castellone et al., 2021;Yasar et al., 2016;Yasar & Gok, 2014). During fermentation, an appreciable amount of organic acids is produced, and this inevitably reduced the substrate pH, thereby preventing food spoilage (Caplice
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.